This Italian Cheese Log brings all the colors and flavors of an antipasto platter into one delicious, creamy log — perfect for holiday gatherings or parties. Soft cream cheese blends with herbs, salami, roasted peppers, olives and cheddar, then it’s chilled and topped with sun-dried tomatoes for a festive, flavorful punch. Serve with crackers or bread slices for an easy, crowd-pleasing starter.
Ingredients
- 500 g cream cheese, softened
- ⅓ cup sour cream
- ½ teaspoon each thyme, oregano, basil, rosemary, black pepper (or 1 teaspoon Italian seasoning)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon red pepper or chilli flakes (adjust to taste)
- 2 cups grated cheddar (or similar cheese)
- 280 g jarred roasted red peppers, drained and finely chopped
- 180 g salami, finely chopped
- ¾ cup green olives, pitted and finely chopped
- ⅓ cup green onion (scallion), finely minced
For topping / serving
- 220 g sun-dried tomato strips (oil-packed), roughly chopped, with some oil
- ¼ cup chopped parsley (or chopped chives)
- A few sprigs of rosemary (for decoration)
- Crackers, bread slices or crostini, for serving
Recipe Info
- Prep Time: 20 minutes (plus chilling)
- Chill Time: at least 4 hours (or up to a few days)
- Total Time: ~4 hours 20 minutes (including chill)
- Servings: Serves about 15–20 people (depending on portion size)
- Cuisine: Italian-inspired / Party Appetiser
- Course: Starter / Appetiser
Instructions
- Line a loaf pan (or a small deep dish) with plastic wrap, leaving some overhang to help lift out the cheese log later. Lightly spray or grease if desired.
- In a large bowl, combine softened cream cheese, sour cream, herbs, garlic powder, salt, pepper, chilli flakes, and grated cheddar. Mix until smooth and evenly blended.
- Fold in the chopped roasted red peppers, finely chopped salami, chopped olives, and minced green onions — stir until all mix-ins are evenly distributed throughout the cheese mixture.
- Spoon the mixture into the prepared pan, pressing down firmly to remove air pockets and level the surface. The tighter you press, the firmer the log will hold its shape.
- Cover with plastic wrap (using the overhang) and refrigerate for at least 4 hours (or overnight) — chilling helps it firm up so you can unmold it cleanly.
- When ready to serve, lift the cheese log from the pan using the overhanging plastic wrap and place it onto a serving platter. Remove the wrap.
- Generously top the log with chopped sun-dried tomatoes and drizzle some of the tomato oil over the top for extra flavour and moisture.
- Sprinkle chopped parsley (or chives) over for freshness and color; place a few rosemary sprigs around for a festive, aromatic presentation.
- Serve at room temperature with crackers, bread slices or crostini so guests can spread or scoop the cheese log.
Tips & Variations
- If you prefer a meat-free version, skip the salami — the log is still delicious and full-featured with peppers, olives and cheese.
- For a lighter dip-style log, reduce cheddar slightly or use a lighter cheese; you can also mix in a bit more sour cream.
- Want a nutty texture? Mix in some chopped toasted walnuts or pine nuts along with the olives and salami.
- This cheese log is ideal for make-ahead: prepare it a day or even 2 days in advance — the flavours deepen over time.
- For a more compact serving tray, shape the mixture into a round log or ball instead of a loaf for an easy cheese-ball style appetizer.
Approximate Nutrition (per serving — assuming ~20 small portions)
- Calories: ~200 kcal
- Protein: ~7 g
- Fat: ~16 g
- Carbohydrates: ~4 g
- Fiber: ~0.5 g
- Sodium: moderate to high (varies with salami, olives and salt)
Ingredients
Method
- Line a loaf pan (or a small deep dish) with plastic wrap, leaving some overhang to help lift out the cheese log later. Lightly spray or grease if desired.
- In a large bowl, combine softened cream cheese, sour cream, herbs, garlic powder, salt, pepper, chilli flakes, and grated cheddar. Mix until smooth and evenly blended.
- Fold in the chopped roasted red peppers, finely chopped salami, chopped olives, and minced green onions — stir until all mix-ins are evenly distributed throughout the cheese mixture.
- Spoon the mixture into the prepared pan, pressing down firmly to remove air pockets and level the surface. The tighter you press, the firmer the log will hold its shape.
- Cover with plastic wrap (using the overhang) and refrigerate for at least 4 hours (or overnight) — chilling helps it firm up so you can unmold it cleanly.
- When ready to serve, lift the cheese log from the pan using the overhanging plastic wrap and place it onto a serving platter. Remove the wrap.
- Generously top the log with chopped sun-dried tomatoes and drizzle some of the tomato oil over the top for extra flavour and moisture.
- Sprinkle chopped parsley (or chives) over for freshness and color; place a few rosemary sprigs around for a festive, aromatic presentation.
- Serve at room temperature with crackers, bread slices or crostini so guests can spread or scoop the cheese log.
Notes
- Protein: ~7 g
- Fat: ~16 g
- Carbohydrates: ~4 g
- Fiber: ~0.5 g
- Sodium: moderate to high (varies with salami, olives and salt)
FAQs
Can I prepare this ahead of time?
Yes — the cheese log actually tastes better after chilling for a few hours or overnight. It firms up nicely and flavours mingle well.
Can I make this vegetarian?
Yes — simply skip the salami. The mix of cheese, peppers, olives and herbs still makes a flavorful, satisfying log.
What if I don’t have a loaf pan?
No problem — you can shape the mixture into a loose log or ball on plastic wrap, then wrap and chill. It will still hold shape after chilling.
What’s the best way to serve it?
Bring the cheese log to room temperature before serving for easier spreading. Offer a variety of crackers, toasted bread slices or crostini.
